Fried Fish Sandwich
All other sandwiches, step aside.
Author: Delish/Photo credit to keyingredient.com
Ingredients
- FOR THE SLAW:
- 1 small head green cabbage, shredded
- 2 c. carrot, grated
- 1 tsp. kosher salt
- Freshly ground black pepper
- 2 tbsp. Dijon mustard
- 1 tsp. granulated sugar
- ½ lemon
- FOR THE TARTAR SAUCE:
- ½ c. mayonnaise
- 1½ tsp. Dijon mustard
- 1 tbsp. lemon juice
- 1 tbsp. dill, finely chopped
- 2 tbsp. bread and butter pickles, finely chopped
- 1 tbsp. capers, finely chopped
- Kosher salt
- Freshly ground black pepper
- FOR THE FISH:
- Peanut or vegetable oil, for frying
- 4 c. filets (3-4 oz each) white fish, such as cod or halibut
- 1½ all-purpose flour
- ½ tsp. corn starch
- ½ paprika
- ½ tsp. cayenne pepper
- 1 tsp. baking powder
- 1 c. beer
- Kosher salt
- Freshly ground black pepper
- Bread and butter pickles
- 4 toasted buns
Instructions
- FOR SLAW:
- Toss cabbage, carrots, kosher salt, and a good amount of black pepper until fully coated. Let cabbage mixture sit for 15 minutes to soften.
- In a small bowl, combine dijon mustard, lemon juice, and sugar. Once the slaw mixture is slightly softer and more pliable, squeeze the veggies in your hands to remove excess moisture. Then, drizzle the simple dressing over the veggies and toss to coat. Set aside.
- FOR TARTAR SAUCE:
- In a small bowl, combine mayo, lemon juice, dill, pickles, and capers. Season with salt and pepper and set aside.
- FOR FISH:
- Preheat the oil to 350° in a dutch oven, heavy bottomed pot, or deep fryer. In a medium bowl, whisk together 1 cup of flour, corn starch, paprika, cayenne, baking powder, 1 tsp of salt, and ½ tsp black pepper. Add beer to the dry ingredients and mix; the resulting batter should resemble pancake batter. Add the rest of the flour to a shallow bowl or plate.
- Season the fish thoroughly with salt and pepper. Working with one filet at a time, fully coat the fish in the flour. Then dip both sides of the fish into the batter, making sure to let excess batter drip back into the bowl. The, lay the fish in the flour and coat again; this will help create the craggly, crunchy bits of batter. Once floured for the second time, slowly drop the fish into the oil. Repeat until all of your fish is in the oil.
- Fry until the fish is crispy to the touch and golden brown, about 8-10 minutes. You will likely have to turn the fish occasionally to ensure even doneness. Remove to a paper towel lined plate and season with salt.
- To assemble sandwiches, spread a layer of tartar sauce on each half of the bun. Lay down the fish and cover with a handful of slaw and a few pickle chips. Serve with extra slaw and lemon wedges.
